Banana Walnut Bread

I recently came home after a weekend trip to some of the saddest looking bananas I’ve seen in a long time. Which means I spent my Monday making this super delicious Banana Walnut Bread!

This recipe largely uses typical pantry items, so the next time you find yourself with overripe bananas, there is a good chance you will already have everything on hand to make this banana bread — if you don’t have any walnuts, you can substitute another nut or omit them completely.

If kept in a sealed container at room temperature, the bread will last for 4 days so it’s perfect for breakfast for most of the week!

If you want to store it longer, you can also freeze the bread by wrapping it completely in plastic wrap before adding to your freezer.

Ingredients:

• 3 medium very ripe bananas
• 1/3 cup unsalted butter, melted
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup brown sugar
• 1 large egg
• 1 tablespoon vanilla extract
• 1 1/2 cups flour
• 1/2 cup chopped walnuts

Preheat your oven to 350 degrees F. Spray an 8×5 inch loaf pan with cooking spray.

Melt the butter over medium low heat and set aside to cool for 5 minutes.

Mash the bananas until smooth.

Stir in the melted butter.

Follow by stirring in the baking soda and salt.

The follow with the sugar, egg, and vanilla extract.

Next, slowly stir in the flour.

Fold in the walnuts.

Scrape the batter into the prepared loaf pan and bake for 55 to 65 minutes at 350 degrees F, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the pan for 10 minutes. Use a knife to run around the sides of the pan and remove the banana bread from the pan. Let cool completely on a wire rack before slicing.

The bread is so nice and moist. I love the crunch of walnuts, adding a nice texture to the overall bread.

I love recipes like banana bread that let you repurpose an ingredient instead of letting it go to waste. What a tasty way to do so!